Description
Mini pumpkin bundt cakes topped with a rich maple glaze.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugar, brown sugar, and oil.
- Add eggs and mix until well combined.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Grease mini bundt pans and fill them with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cakes cool before glazing.
Notes
- Store in an airtight container for up to 3 days.
- For a stronger maple flavor, add maple extract to the glaze.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini pumpkin bundt cakes, pumpkin dessert, maple glaze